Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage-Reference-Cited by-同舟云学术

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Predicting the impact of temperature and relative humidity on Salmonella growth and survival in sliced chard, broccoli and red cabbage

Published:2024-06 Issue: Volume:120 Page:104495
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Alves Jade Morais,Alvarenga Verônica Ortiz,Tavares da Silva Ruthchelly,de Souza Pedrosa Geany Targino,Silva Francyeli Araújo,Bicca Gerson Balbueno,Baldwin Clif,Schaffner Donald W.,Magnani Marciane

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Reference33 articles.

1. Growth potential of Salmonella enterica in thirty-four different RTE vegetable salads during shelf-life;Alegbeleye;Int. J. Food Sci. Technol.,2022

2. National Outbreak Reporting System,2022

3. Salmonella,2022

4. Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry;Chen;Postharvest Biol. Technol.,2019

5. Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid;Collazo;Food Control,2018

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